In a medium pot (2 quart/2 liter), melt the butter and add minced onion and chopped leek and sauté for 3 minutes, stirring occasionally.
Then, add plum tomatoes, stock, tomato paste, pepper, salt, sugar and dried basil. Stir well. You can crush the tomatoes with a spatula. Cover with lid and bring to a boil. Then, reduce the heat to low and simmer for 20 minutes.
Add half and half and bring to a boil again. Turn off the heat and purée the soup until smooth.
Taste it and add more seasoning, if needed.
Serve with fresh basil, croutons or anything you like (see note 6)!
Notes
I use unsalted butter so I can control the amount of sodium we take. However, in this recipe you can simply use salted butter and reduce the quantity of salt, if needed.
It’s important to use a good quality canned tomatoes so try to find an Italian brand, if possible. You will taste the difference. They can be crushed or whole, it does not matter because you will purée them at the very end.
Vegetable stock can be substituted with chicken stock/broth (if that’s what you have on hand and if you are not a vegetarian).
Brown sugar can be substituted with white sugar. You might need to add more sugar. This will depend on how sweet/sour your tomatoes are.
Half and half (US) = Single cream (UK).
For more tips and topping options or if in doubt, please read the full post above this recipe card.
Course: Soup
Cuisine: American
Keyword: Tomato Soup Recipe
Nutrition Facts
Creamy Tomato Basil Soup
Amount per Serving
Calories
156
% Daily Value*
Fat
9
g
14
%
Saturated Fat
6
g
38
%
Cholesterol
26
mg
9
%
Sodium
986
mg
43
%
Potassium
400
mg
11
%
Carbohydrates
17
g
6
%
Fiber
2
g
8
%
Sugar
9
g
10
%
Protein
3
g
6
%
Vitamin A
1141
IU
23
%
Vitamin C
16
mg
19
%
Calcium
96
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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